Fiesta Malaysia 2014

Gastrology bloggers attended Fiesta Malaysia as guests of MASCA.

On the 25th of May 2014, Melbournians celebrated Fiesta Malaysia - a festival which showcased Malaysian cuisine sourced from the best and most authentic Malaysian restaurants in and around Melbourne.

This year, Fiesta Malaysia brought together a number of popular Malaysian eateries. 

Auto Rickshaw

Harajuku Crepes on Wheels

Harajuku Crepes on Wheels provided a wide range of sweet dessert style Japansese crepes in either cold or hot and savoury light meal style crepes. 

Dean's Cafe

Dean's cafe served up delicious Malaysian satay which was cheep and cheerful - very authentic Malaysian! 

NL House

Pasar Malam

Sambal Kampung

Sambal Kampung served up a delicious basa which was served with a decadent spicy layer of sambal. While the used of basa wasn't traditional, the sambal itself was beautiful.

Satay Klab

Ghost Kitchen

We loved the Taiwanese street food offerings from Ghost Kitchen. The sweet potato chips with plum sauce were a particular highlight. Another must have is the gua bao. 

Fiesta Malaysia is MASCA Victoria's largest annual event. Fiesta Malaysia celebrated and promoted the diversity of Malaysian cultures, cuisines, tourism and history to Australia's local and international community. 

The festival received strong support from the Malaysian Government, the Australian Government, numerous corporate partners, ASEAN-root peak student representative bodies, university and non-university-based Malaysian Students Organisations. 

Fiesta Malaysia 2014 received an overwhelming response from over 18,000 visitors from different cultural backgrounds to experience a slice of Malaysia for themselves.

Apart from the authentic Malaysian food by Melbourne's top Malaysian restaurants, the festival also featured cultural exhibitions, traditional games and live performances. 

A series of demonstrations and competitions that relate to Malaysian cuisine also ran including a Durian Eating Competition and also a Roti Canai Making Challenge.

Images from Fiesta Malaysia's facebook page.

Spiral Foods Product Reviews: Dip & Toss Pasta Oils | Organic Sugo | Chunky Tapenades

Gastrology bloggers received the products courtesy of Spiral Foods.

Spiral Foods takes the pressure off dinner parties with its versatile new range of Dip & Toss Pasta Oils; Organic Sugo; and Chunky Tapenades.

Spiral Foods products have no added preservatives or flavours and are NONGMO.

Spiral’s Dip & Toss Pasta Oils

Available in Rosemary & Garlic; Sun Dried Tomato & Basil; and Basil & Parmesan, we loved both the aroma and the rich taste of the Dip & Toss Pasta Oils courtesy of being made from fresh herbs, spices and premium quality cold-pressed Extra Virgin Olive Oil.

We enjoyed Spiral’s Dip & Toss Pasta Oils simply used as a dip with crusty fresh bread…

And also enjoyed tossing the oils through our home made pumpkin ravioli…

The oils are very versatile. Their use ranges from being drizzled over pizza for aroma and flavour to being used as a salad dressing.

Organic Sugos

Lovely with fresh pasta, the Sugos were also a delight as a base for a chicken cacciatore dish we had and brilliant with pasta.

The Organic Sugos are available in three varieties: Basil & Garlic, Arrabiata and Primavera. 

Made from plump organic tomatoes and fresh herbs the Organic Sugos are rich, robust, and tempered with the smoothness of Extra Virgin Olive Oil. The Organic Sugos also pair very well with the Dip & Toss Oils, which together, bring a flourish of flavours.

Chunky Tapenades

The Chunky Tapenades are Spiral Foods’ newest range of spreads and are made from roughly chopped olives and premium quality olive oil. The tapenades are available in three varieties: Green Olive; Black Olive; and Muffuletta. The tapenades were bold and full bodied. It was clear that they were made from good quality ingredients. 

The Green Olive tapenade is full of flavour with a hint of capers and chilli, while the Black Olive is bold with the moreish taste of ripe Kalamata olives. The Muffuletta is made from a combination of both green and black olives, with roasted red peppers adding a subtle sweetness.

We loved the tapenades’ homemade taste and appearance. We thought that these tapenades were the perfect appetiser, when accompanied with crunchy bread.

What: Spiral Foods - Dip & Toss Pasta Oils; Organic Sugo; and Chunky Tapenades

Link: www.spiralfoods.com.au

Where: Stocked in a range of health food stores, independent suppliers and supermarkets around Australia 

Modern Japanese cuisine @ Shizuku

Gastrology bloggers dined courtesy of Shizuku.

Named after the traditional word for droplets, SHIZUKU is a Japanese restaurant that pays homage to the day‐long process of preparing ramen from scratch, where every drop counts.

The modern, black walled space seats 45 and was designed by Earl Pinto. Pale timber and silver light fittings mimic oversized Japanese blossoms, while miniature terrariums hang from flower arrangements and add a touch of green. 

The restaurant offers a combination of Izakaya‐style plates and heartier, authentic dishes, and other delicacies not found anywhere else. 

Led by Head Chef Ken Yoshida, the kitchen is in capable hands. Ken has worked in some of Japan’s most renowned ramen shops. His passion for food is clear - placing equal importance on texture, taste and innovation. 

Scallop sashimi 

Delightfully fresh, the delicate discs of scallop were served on a bed of julienned daikon.  The soft texture of the scallop contrasted nicely with the crispness of the daikon while the yuzu mayonnaise provided a light citrus acidity which cut through the saltiness of the wasabi mayo.  It was a dish of subtle, but balanced, and well considered textures and flavours.  

Shredded chicken 

aka Bang Bang Chicken, cold dish of steamed free range chicken strips, sesame sauce, chilled cucumber

The tender chicken was coated in a decadent sesame sauce. It was a dish with a rich combination of flavours and one which provided the requisite balance of sweet, salty and savoury notes to please the palate.

Wafu salt & pepper squid 

The salt and pepper squid was a terrific example of a modern classic. The squid was very tender and was coated in a well-seasoned, mildly spicy, light and crisp batter

The ramen stays true to customary cooking methods, taking 15 to 18 hours to prepare. 

Miso ramen 

red & white miso broth, marinated cha shu pork belly, spring onions, bamboo shoots

We enjoyed the rich, creamy-white miso broth. The slender noodle strands were firmly cooked and were pleasantly garnished with nori, bamboo shoots and spring onion. The accompanying Chashu was melt in your mouth tender and full of flavour.

Ebi shio ramen 

hakata sea salt flavoured soup, scallop infused oil, fresh prawns, vege

A lovely clear soup with clean flavours, the Ebi Shio ramen showcases the lesser known shio sea salt ramen. 

Espresso pudding

coffee carnation milk gelee curd

We loved the espresso pudding. Exceedingly smooth and creamy, with a texture akin to good Japanese tofu, the pudding disappeared into our mouths as if it had never been there. It was a both delicate and delicious.

Green tea ice cream 

japanese black sugar fusion melt, dusted with soy bean powder

The green tea ice cream was smooth and well-made. We enjoyed the addition of japanese black sugar fusion melt, dusted with soy bean powder which enhanced the delectable flavours of the green tea ice cream.  

The brainchild of owners David Chen and Shinako Suzuki (previously Shoya) SHIZUKU is a restaurant that unites a passion for good food, good value and good service. Using only natural ingredients and staying true to the traditional way, the offerings are tasty, fresh and impactful.

Location: 309 Victoria Street Abbotsford
Phone: 03 9995 8180
Link: http://www.shizuku.com.au/
Cuisine: Japanese

Dinner service commences @ West Village Cafe

Gastrology bloggers dined courtesy of West Village Cafe.

Set in the heart of the bustling business district of St Kilda Road, West Village Cafe have hunched their dinner menu for Thursday and Friday evenings, in addition to their breakfast and lunch services throughout the week.

The team is led by Head Chef Glen McNab (ex-Harvey's Restaurant South Yarra & Cherry Tree Hotel Richmond) and Sous Chef Lance Mueller (ex-Press Club) and boasts a menu that is produce driven, flavoursome and innovative. At the front of house, gregarious manager, Gil Reddick is ever on hand to make sure everything happens on time in addition to the perfect barrister-made coffee.

Charcuterie

The charcuterie selection consisted of prosciutto, salami, pan fried chorizo, bresaola, caper berries, pecorino and crusty bread. The salami and prosciutto were excellent – both possessing a richness that had been further enhanced by the flavours of the intense curing salt mix. The air-dried wagyu bresaola was similarly enjoyable. 

Pan fried Saganaki, lemon & grilled Turkish bread

Our feast of entrees began with the saganaki. The salty flambéed pan-seared haloumi was an enlivening start. With a textural kick from the chewiness of the cheese, this dish was a highly addictive appetiser.

Mozzarella stuffed veal meatballs with tomato and saffron glaze

Hanoi duck spring rolls, iceberg lettuce, Asian herbs & chilli caramel dipping sauce

The Hanoi duck spring rolls were one of the highlights of our dinner. The pastry which encased the tender duck was crisp and cooked perfectly. We enjoyed the fresh and delightful flavours.  

Left: Slow roasted pork belly, pan seared scallops, cauliflower puree & truffle oil

Right: Fish of the Day

Oven roasted whole spatchcock, pan jus

The spatchcock was well flavoured, having absorbed much of its braising stock and was beautifully tender. 

300 gm chargrilled eye fillet, red wine jus

The slices of very tender medium rare eye fillet was a superbly executed dish highlighted by the quality of the beef and the excellence of its preparation.

The mains were served with an array of sides – the duck fat roasted potatoes are a must have.

Hot chocolate fudge brownie, honey macadamia ice cream & salted caramel praline

The dessert was similarly well devised. The decadent chocolate brownie was matched with velvety honey macadamia ice cream and harmonised with a salted caramel praline crumble and topped with generous amounts of chocolate sauce - delicious!

With good food, exceptional service and a touch of charm, West Village Cafe ticks all the boxes and is more than capable of providing each diner with a memorable dining experience. 

Location: 480 St Kilda Rd Melbourne
Phone: 03 5422 6860
Link: http://westvillagecafe.net.au/
Cuisine: Modern Australian

Product Review: Tyrrells English Crisps

Gastrology bloggers received the product courtesy of Tyrrells English Crisps.

There is a new chip on the block for all chip devotees. Tyrrells crisps, one of UK’s largest maker of up-market chips, has made its first foray into the Aussie market.

The crisps are hand-cut and hand-cooked and spun for a less greasy, more delicate chip. They have much lower sodium content and contain natural flavours and no MSG. Many of the flavours are also gluten free - think sweet chilli & red pepper, cheddar cheese & chive, and tangy sea salt & cider vinegar.

Tyrrells Crisps is a British crisp company who are known around the world (currently stocked in over 30 countries) for their quintessentially British snacks. 

We loved how extra-crunchy the crisps were and enjoyed the lighter, more delicate flavours, courtesy of being made from natural flavours instead of MSG. 

Our favourite flavour of the bunch was the Mature Cheddar & Chive which boasted a little British flair – simply irresistible.

For more information check out:

https://www.tyrrellscrisps.co.uk/crisps

https://www.facebook.com/TyrrellsChipsAU

Brunch @ Las Chicas

Gastrology bloggers dined courtesy of Las Chicas.

Las Chicas is the perfect embodiment of a thriving Melbourne café. It has rightfully earned its standing as a weekend brunch mecca, drawing in the crowds week in week out with its consistently excellent food, fantastic coffee and cheerful wait staff.

Las Chicas has succeeded in crafting a convivial atmosphere in which to enjoy a lazy weekend brunch. 

Left: Green goodness - Kale, spinach, spirulina, probiotic powder, cucumber, banana, dates, nuts & coconut water

Right: Nutrient enhancer - Kiwi, watermelon, agave & probiotics 

Field mushroom burger 

Yarra Valley feta, sundried tomato tapenade, kale, walnut pesto with taro chips

With a rich and succulent field mushroom, the burger had, sandwiched between two halves of a slightly sweet brioche bun, Yarra Valley feta, sundried tomato tapenade, kale, walnut pesto.  It was a modern yet classic veggie burger and was absolutely delicious.  The taro chips were crisp and perfectly seasoned. 

Sesame seared tuna 

Yellow fin tuna, purple carrots, cucumber ribbons, mint, coriander with a sweet mirin, ginger and soy caramel dressing 

This dish was well balanced, loaded with umami and complex. The ginger and soy caramel dressing cradled the fragrant mint and coriander and brought the whole dish together. The tuna itself was both beautiful and beautifully prepared.

The coffee at Las Chicas is excellent. The profound respect for the humble beverage is palpable.

Las Chicas uses AllPRESS Supremo – a sweet bold coffee with a taste of red berries and cocoa. The beans are sourced from Brazil, Colombia and Papua New Guinea and then prepared and served to patrons by adept baristas.

Melbourne has an ever growing brunch culture, making the café industry a particularly competitive and vibrant one. Las Chicas serves delicious, fresh and seasonal food, which makes it a cut above.  Given its popularity, we suggest that you visit, as we did, during the odd hours of the day to avoid excessive wait times during peak hours.

Location: 203 Carlisle Street, Balaclava
Phone: 03 9531 3699
Link: http://www.laschicas.com.au/
Cuisine: Mexican, International, Modern Australian, Coffee, Breakfast/Brunch

Dilmah announces results of the VIC state finals of the Dilmah Australia Real High Tea Challenge 2014

Gastrology bloggers attended the event as guests of Dilmah.

Gastrology bloggers attended a cocktail evening where the results of the Victorian state finals of Dilmah’s Real High Tea Challenge were announced.

The Dilmah Real High Tea Challenge, the ‘Masterchef’ of the hospitality industry, will see Australia’s leading culinary professionals battle it out in the field of tea gastronomy to create the ultimate 21st century Real High Tea.

 

We joined the founder of Dilmah Tea, Merrill J Fernando, and his family while exploring the role of tea as an ingredient and celebrated the success of Australia’s food industry professionals over tea-infused cocktails, mocktails and  canapés.

This event took place at The Angliss Restaurant, Melbourne. The service was excellent and the canapés were delightful. We loved the pretty presentations and the interesting flavours. 

Congratulations to the 2014 Dilmah Real High Tea participants in Melbourne! And the winners of the challenge are….

*drum rolls*

Geoff and Sean from Qantas Lounges by Pullman - a well deserved victory!

Images courtesy of Bree Hutchins Photography.

Friday nights @ Third Wave, Port Melbourne

Gastrology bloggers dined courtesy of Third Wave.

Having loved our experience at Third Wave in Prahran, we were excited to experience their Port Melbourne joint.

Third Wave was bustling on the Friday night of our visit.  Cheerful chalkboard messages with coffee facts showcase the café’s passion for coffee while providing light entertainment as you wait for your food. One thing was clear from the moment we arrived, these people know how to make you feel welcome - friendly and hospitable wait staff were at our service throughout our meal.

We enjoyed several meats from the Slow Smoked BBQ section of Third Wave's menu - all of which were smoked with different woods to impart specific flavours and are prepared using dry rubs. 

We opted for the pork ribs, lamb shoulder and beef brisket - all of which were absolutely delicious. 

Foreground: Beef Brisket

Background: Beef Ribs

The beef brisket was a standout. Particularly noteworthy for its fragrant and complex beefy flavours which were enhanced by being marinated for 48 hours prior to being smoked for around 10 hours using Hickory wood. The meat was both soft and delicate.

The beef ribs on the other hand were stunning - Tender, falling off the bone, juicy and packed with flavour. Prepared in the Southern tradition using dry spices only, the ribs were served with Spicy iQ BBQ sauce and Horseradish Sauce which added an extra punch. We loved the smoky flavour imparted from being smoked in Hickory wood for 12 hours. 

Smoked Salmon

Marinated, dried out and smoked with Apple wood, the salmon was superbly cooked courtesy of being brined for 8 hours in salt, sugar and spices. A memorable dish combining flawless texture with equally superlative flavours. 

Smoked Mac and Cheese

Smoked with Hickory Wood, we loved this classic twist on the mac and cheese which incorporated house smoked crispy bacon. 

Key Lime Pie

The pie was stunning - zesty, creamy with an intense tartness courtesy of the lime, this dessert was both balanced and delectable. 

Pecan pie 

It was everything you would want and expect from a pecan pie. Making wonderful use of America’s native nut, the dessert was all about those delicious nuts and was served with espresso cream and a decadent scoop of ice cream for contrast. We loved the rich crumbliness and complementary nuttiness of the pastry which perfectly contrasted its gooey richness.

Third Wave Café delights with authentic American BBQ meats which are slow-smoked over real hard woods, delicious side dishes and decadent desserts. All this in cosy surrounds while delivering uncompromising service. 

Location: 189 Rouse Street, Port Melbourne
Phone: 03 9676 2399
Link: http://www.thirdwavecafe.com.au/
Cuisine: Breakfast/Brunch, Coffee, American, BBQ

Celebrate International Beer Day [1 August 2014] | Video: Role of beer in cultures around Australia by The Beer Pilgrim | Q & A with The Beer Pilgrim

With International Beer Day just around the corner on August 1, it’s time to sit back and relax with the nation’s most popular alcoholic beverage.

75% of beer drinkers embrace a cultural ritual before taking the first sip. The top drinking traditions include saying cheers (56%), shouting a round of drinks for friends (31%), pouring a drink for everyone in the group before themselves (31%), looking a drinking partner in the eye when clinking glasses (20%) and saying cheers in a different language (15%). Women beer drinkers are more likely than men to say cheers, but guys are more likely to buy a round of beers for their friends.

The Beer Pilgrim, a lover and discoverer of beer, recently embarked on a journey to uncover the role that beer plays in the many cultures around Australia, and discovered that while drinking customs around the world are incredibly diverse, the symbolism behind them is quite similar…

The Beer Pilgrim is inviting Aussies from all countries, cultures and backgrounds to come together and take part in a World Record attempt for the ‘largest beer tasting at a single venue’ on International Beer Day, Friday 1 August 2014, at Level 3, Ivy Sunroom, 330 George St.

The World Record attempt starts from 6pm and adult participants are asked to arrive by 5.30pm to secure their spot and collect a tasting paddle, containing a selection of three local and international beers to sample for free. (Limited to the first 350 people aged 18+).

For more information, visit www.merivale.com.au/whats-on/event/international-beer-day

Quick Q & A with The Beer Pilgrim

The Beer Pilgrim is Tim Charody, a beer lover who is not only thirsty for knowledge about his favourite drink but is keen to share his discoveries with Australian drinkers. Armed with a toolkit that includes a camera, passport and a love of beer, he is prepared to travel the world in his pursuit of information.

Bound together by a mutual passion for beer, Lion is supporting The Beer Pilgrim in his pursuit to discover everything there is to know about this humble drink, and subsequently help increase our knowledge of all things beer in Australia.

How did your interest in craft beer begin? Do you remember the first craft beer you fell in love with?

I suppose my interest in craft beer began as I started to travel when I was 18 years. That is when I began sampling beer from local microbreweries in different parts of the world – though at the time I didn’t realise I was drinking “craft” beer.

I have fallen in love with craft beer many, many times but my one true love only came into my life a few years ago. I am head over heels for the ‘Feral Hop Hog IPA’ from Western Australia. It’s a long distance relationship and my parents don’t agree (with the name that is) but we do rendezvous quite regularly!

What is your most exciting memory during your journey as The Beer Pilgrim? 

This happened only a few weeks ago while I was in the Snowy Mountains in search of an ice cave to stash a keg of beer as a bit of an experiment. 

The entire time we were down there was a snow blizzard and blowing about 50 knots which made it quite scary, but incredibly exciting. I was trekking through the snow, dragging a full 65kg keg of beer with Josh Staines (Brewer for the James Squire and Mad Brewers range) and I just kept thinking to myself, ‘what would the beer world think of me if anything happened to this guy? A world without James Squire Hop Thief or James Squire 150 Lashes Pale Ale’’ - What kind of a world is that?’

What do you think makes a good beer?

Innovation, good ingredients and more than anything, to be drunk fresh, No matter how big or small the brewery might be, beer is always better fresh! If you have never tasted beer fresh from a brewery before, you have been missing out on something special!.

What is your favourite beer and food pair?

Definitely a Franziskaner Hefe-Weisse (German Wheat Beer) with Pad Kra Prao Seafood (Spicy Thai dish). Another good match is the James Squire 150 Lashes Pale Ale with grilled snapper. The citrus notes of the pale ale complements perfectly to the light flavoured snapper. And we all know fish and citrus are a match made in heaven!

When matching beer with food, it’s important to note the three C’s – Contrast, Complement and Cut-through (cancel). 

I find that this combination is definitely a contrast / cut-through relationship. The fruity Franziskaner Hefeweizen is a beautiful contrast with the salty, spicy Pad Kra Prao, and while the Thai dish is extremely spicy, the Hefeweizen cancels out the spice between each mouthful perfectly! German beer with Thai food is definitely an unexpected combination but it works a treat!

What's next for The Beer Pilgrim?

I have a pretty busy few weeks coming up actually. On Friday, 1st August I am hosting an event for International Beer Day at Ivy Sunroom in Sydney. We will be attempting to break the current world record for the largest beer tasting in one venue and offering some great food and beer matches! I will also be unveiling a brand new beer vessel that has been designed to incorporate an entire world of beer cultures in one glass!

When that has all wrapped up, I will be heading back down to the Snowy Mountains to recover my beer keg that has been stashed in an icy cave for the past month -the same cave we risked life and limb trying to find!

Follow Tim's journey at www.facebook.com/TheBeerPilgrim.

The Pantry Delicatessen Re-opens!

Gastrology bloggers dined courtesy of The Pantry Delicatessen.

The Pantry Delicatessen is back with a stunning new fit out and a colossal selection of delicious and healthy take-home food.

The huge range of seasonal take-home meals provides for everyone. Salads, soups, pastas, wet-dishes, roast; the list goes on! Restaurant quality food, cooked by restaurant chefs, caters to every taste.

The Pantry Delicatessen offers dozens of sweet choices. Pantry pastry chefs custom design unique treats which are only available at The Pantry Delicatessen.

The Pantry Delicatessen offers a large range of gluten-free, vegetarian and dairy-free options which makes the Delicatessen the perfect option for a healthy, hearty meal – prepared with love daily by our dedicated and talented chefs.

Recipes inspired by the world’s best chefs are adapted to the season and feature fresh and high quality ingredients.

The stunning new interior features timber-clad walls and a slick silky charcoal theme throughout; the decorative props, a mix of new and vintage were sourced from as far as the south of France.

There are many exciting food collaborations to come this year at The Pantry Delicatessen. Some will take the form of interactive food experiences with others hosting Australian food icons.

During our visit we selected a few delicious items: Sourdough from Burnham Bakery Bread, Miso Salmon with soba noodles and 2 delicious sweet treats – a cinnamon tea cake and a lemon meringue pie.

We loved the sourdough which was made using traditional techniques and baked in state-of-the-art ovens. Featuring a lovely thick crust, it was delicious when served with generous splashes of extra virgin olive oil.

The salmon and soba noodles were a healthy and delicious option. The salmon was tender and juicy and had a lovely umami flavour from the miso. The noodles were slippery and flavoured well.

The cinnamon tea cake and lemon meringue pie was absolutely lovely. The cinnamon tea cake was moist and had just the perfect level of sweetness while the lemon meringue pie struck the right chords with an expertly balanced sweetness from the meringue and tartness from the lemon.

We loved this new comfort food destination and cannot wait to return and further explore what The Pantry has to offer.

Location: 1 Church Street, Brighton

Phone: 03 9591 0393

Link: http://www.pantry.com.au/

Product Review: UNCLE TOBYS Oats Quick Sachets

This is a Nuffnang Product Talk. 

UNCLE TOBYS Oats Quick Sachets are a convenient and tasty oats option, perfect for busy people.

We tried the sachets and they were each tasty and VERY easy to prepare and mess-free. All you need to do is…

1. Add milk (or water) and stir to mix;
2. Microwave on high for 90 seconds, stir; and
3. Allow to cool slightly before serving.

Just a note on using water though, it is significantly less flavoursome if you use water. It tastes far superior with milk! 

We also loved the fact that the oats do not contain any artificial colours or flavours. 

‘Dream mornings’ – what’s your idea of a dream/ideal morning?

My dream morning is being able to start my day with a quick run around Albert Park. We’re all busy and often it is tough to find time for some me-time. So, if you’re always on the lookout for easy and healthy brekkie solutions, the quick sachets are definitely worth checking out cause let’s be honest, spending ages making breakfast isn’t very appealing - “ain’t nobody got time for that”.

For more information visit: http://www.uncletobys.com.au/products/uncle-tobys-oats-quick-sachets/

"Food is Medicine" by Eat Fit Food @ The Grain Store

Gastrology attended the event courtesy of Eat Fit Food.

Eat Fit Food recently launched The Health Kit winter event this July where the topic was 'Food Is Medicine".

Gastrology was privileged to attend the Melbourne seminar where we heard from inspiring thought leaders within the health industry.

Whilst we all have daily access to natural medical resources, many of us don’t completely utilise them. At the evening, we learned how to use food as medicine and prevent winter bugs rather than cure them.

We particularly loved and enjoyed hearing from Dr Claire Campbell, a Vascular and Endovascular Surgeon who took us through how many diseases are preventable through a healthy diet and lifestyle. 

She explained that the concept that food as medicine is not a fad or an alternative state of mind, and that it was simply basic science. If your body is fed with what it needs, it will endeavour to heal itself to bring it back to homeostasis. 

The other two presenters were Restaurateur and Chef Mike McEnearney who shared his latest passion, his Physic Garden and Nutritionist and Naturopath Cassie Mendoza-Jones who spoke about nourishing the body and soul through nutrition.

After the presentation, guests indulged in wholesome foods and left with plenty of inspiration as well as a take home a collection of unique and tasty goodies to share with family and friends.

Under the guidance of Chef Ingo Meissner, The Grain Store offers a memorable dining experience that focuses on fresh and local produce. It was the perfect backdrop for discussing food and its health properties while enjoying the fresh, healthy and delicious food prepared.

Images courtesy of Lani Holmberg.

Upcoming Event: Coburg Drive-In Food Truck Festival

Get your tastebuds ready... bring a carload of your best buds and grab a bite (or two or three) before the movie!

From burritos and Spanish BBQ to burgers and Asian street food, Melbourne's favourite Food Trucks will roll into the popular Village Coburg Drive-In once a month from Wednesday July 30.

With the latest releases on the big screen and a food offering sure to tantalise the tastebuds, the Coburg Drive-In Food Truck Festival provides the ultimate combination for a great night out.

Melbourne's first ever outdoor cinema Food Truck Festival will kick off on Wednesday July 30th from 5:30pm, with the latest releases Hercules, Dawn of the Planet of the Apes and Sex Tape screening at the Drive-In's three screens, the largest in the Southern Hemisphere.

When: Wednesday 30th July 2014 from 5:30pm

Where: Coburg Drive-In, 155 Newlands Rd, Coburg VIC. Click here for Cinema Details

Food Trucks:

Iv’s Burritos
Mr Burger
Nandos
Señor Churro
Nem N’ New Vietnamese Hawker Kitchen
Señor BBQ

TICKETS ON SALE SOON! More information here.

Winter Dinner - Murray Valley Pork Half Netted Shoulder

Gastrology bloggers tried the half netted shoulder courtesy of Murray Valley Pork.

Winter is the perfect time for decadent comfort food. With winter well and truly here, we thought we would share one of our favourite winter warming dinner recipes with you.

Roasted Half Netted Shoulder
Serves 6

Ingredients

2.04 kg Murray Valley Pork Half Netted Shoulder
1 tablespoon olive oil
2 teaspoons sea salt
boiling water

Method

1. Pour boiling hot water all over the pork.
2. Dry the pork with paper towels.
3. Rub and massage liberal amounts of olive oil into the skin.
4. Sprinkle salt all over the surface of the skin.
5. Place the pork on a roasting trivet.
6. Roast the pork at a temperature of 220 degrees celcius for the first hour.
7. After an hour, reduce the temperature to 185 degrees celcius and continue cooking until the pork is ready (e.g. for a further 30 minutes).
8. Transfer the meat to a warm plate. 
9. Remove the strings from the pork.
10. Serve!

The pork came out of the oven looking absolutely perfect. Fragrant, sweet and succulent, this roast pork was winter comfort food at its best. Golden brown, blistered and crunchy, the pork crackling had us fighting for the last piece.

Get your hands on some Murray Valley Pork -> Find your nearest stockist here!

Or if you would like to find other porky recipe ideas, check out our posts about Murray Valley Pork's Rindless Scotch here; Murray Valley Pork's Cranberry & Almond Loin Roast here; or Murray Valley Pork Rolled Loin here.

Contemporary Italian style with classic Italian influence @ Rococo

Gastrology bloggers dined courtesy of Rococo.

Rococo is a vibrant chain of 3 restaurants in St Kilda and Hawthorn. High energy dining in a unique space, Rococo has a cosmopolitan glow about it with a downtown design.

The kitchen serves delicious Italian cuisine which centres on the preparations of authentic Italian dishes paired with fresh ingredients.

Our host for the evening was sommelier Ash. Beaming with a love of food, fine wine and connecting with others, Ash kindly took us through the best that Rococo had to offer. 

We were taken through Rococo’s impenetrable wine list and were recommended a bottle of 2009 Wirra Wirra 'Angelus’ from the McLaren Vale, South Australia  which Ash kindly decanted - we savoured every drop.

While we waited for our bottle of ‘Angelus’ to decant, we were poured glasses of the 2012 Wirra Wirra 12th Man Chardonnay from the Adelaide Hill, South Australia which perfectly matched our first, second and third courses.

Rococo Bruschetta 

The meal started with an excellent bruschetta. A thick, warm slice of toasted bread was served with a sensational topping of tomato, dressed rocket, decadent goat cheese and red onion and glistened with a generous splash of extra virgin olive oil. It was a fantastic tastebud-enlivening start to what promised to be a memorable meal.

House-made chicken Tortellini Brodo

A classic Italian homestyle soup, the consommé was flavoursome, well-seasoned and boasted rich flavours. The tortellini was beautifully made, possessing a silky smooth skin and lovely flavours.

Spaghetti with Char-grilled seafood, including Scallops, Prawns, Rockling, Tasmanian Salmon, Calamari and shrimp

As expected of any good Italian restaurant, Rococo is good at producing quality pasta dishes. The seafood was cooked to perfection and the pasta was expertly cooked and retained a slight residual bite. 

Crispy quail on a rich Mushroom Risotto

The quail was silky, courtesy of being cooked to perfection. The natural gaminess of the quail was showcased alongside the fragrant risotto. The rice in the risotto was puffy and al-dente. Coupled with generous amounts of tender quail and earthy mushrooms, it had a wonderful depth of flavour.  

Char-grilled Black Angus Sirloin served with oven-roasted potatoes, dressed rocket, lemon cheek, Béarnaise and chutney.

The dish of char-grilled Black Angus Sirloin met our expectations admirably.  The accompaniments to the steak were each delicious – the crispy potatoes were perfectly seasoned and wonderfully flavoured and the dressed rocket provided a thoroughly enjoyable freshness.  Of course, the true highlight of the dish were the slices of sirloin – a light searing ensured that it was lined with a thin crisp layer packed with caramelised beef flavour.  The meat was intense with a deep earthy richness and texturally it was sublime with a decadent melt in the mouth, almost buttery, consistency.  

Warm Chocolate fudge brownie

Our final course for the evening was a warm chocolate fudge brownie served with peanut butter ice cream and peanuts.  Each element was well-executed but the real wow factor came when each was eaten together - absolutely delicious! Paired with a full bodied and fruity 

Fonseca Bin 27 Port

, it was a decadent end to a decadent meal.

Rococo serves cooking that comes from the heart, infused with fresh ingredients, traditional flavours and innovative preparations; blending contemporary Italian style with classic Italian influence.

Location:

various

Link:

http://www.rococo.net.au/

Cuisine:

Italian, Wine Bar

Karen Martini surprises local shoppers at The Reserve Table lunch @ Queen Victoria market

Gastrology bloggers attended the event as guests of Jacob's Creek.

On Saturday 12th July, Australia’s leading wine brand Jacob’s Creek and award-winning chef and restaurateur Karen Martini, hosted over 1,000 people at The Reserve Table. A surprise pop-up lunch with matching wines held in the heart of the Queen Victoria Markets, Melbourne.

Gastrology was invited to come along to the lunch. We were thrilled as we watched unsuspecting market-goers being delighted with a surprise invitation to take a seat at The Reserve Table set in the bustling fresh produce precinct within the markets.

Guests were then treated to a selection of award winning Jacob’s Creek Reserve wines sourced from some of Australia’s most premium wine regions - Adelaide Hills, Barossa Valley and Coonawarra - served to match a Tapas style lunch. 

Martini over saw the selection of dishes featuring fresh produce from the markets, including locally sourced lamb, Polish dumplings and Italian meatballs to name a few. We especially enjoyed Hoy Pinoy's beautiful skewers which are a brilliant introduction to Filipino BBQ & street food. The Inihaw Na Manok was delectable. A BBQ chicken in a traditional marinade, the chicken was beautifully tender and boasted the perfect charring which enriched its flavour.

This event is part of a larger campaign where Jacob's Creek Reserve has partnered with Seven West Media to create an exciting new series ‘The Reserve Table’. 

It takes you on a journey to some of Australia’s most loved wine regions, exploring the provenance of people, places, food and wine. Each episode is hosted by Karen Martini, and a Jacob’s Creek wine maker. 

Together they challenge chefs to create a tantalising dish to complement a wine from the Jacob’s Creek Reserve range. The series, ‘The Reserve Table’ is available to view online at www.yahoo7.com.au/reservetable.

Scoopon Red Carpet Restaurant experiences | Win a Chinese banquet for two at Man Tong Kitchen (valued at $189)

Gastrology bloggers dined courtesy of Scoopon and Man Tong Kitchen.

Between 14-20 July, Scoopon will be celebrating Melbourne’s love of food by offering discounts to some of the top rated restaurants in the city as part of its Melbourne food week.

Customers can benefit from up to 65% off some of the top rated restaurants on Urbanspoon, satisfying their desire for great dining experiences without the high price tag. From modern pub fare to Mexican street food - Scoopon’s food week includes a mix of cuisines from some of Melbourne’s favourite foodie hotspots. 

Scoopon 8 Course Chinese Banquet with Wine @ Man Tong Kitchen

Sister Restaurant to the Highly-Acclaimed Hu Tong, Man Tong Kitchen offers exquisite Chinese cuisine. 

Upon entering Man Tong Kitchen, diners will be wowed by the restaurant’s plush dining ambience. Designed to capture the bygone era of Imperial China in a contemporary fashion, the expansive dining room is adorned with textured wood pillars and wall panels dressed in rich deluxe colours like gold and red for a stunning contrast. The restaurant’s dining space is further enhanced by the mood lighting.

Purchasers of the Man Tong Scoopon will imbibe in 8 divine courses...

Left: Signature Xiao Long Bao pork dumplings (4 pieces)

Right: Chicken San Choi Bao in lettuce cups (2 serves)

While many Chinese restaurants in Melbourne serve Xiao Long Bao, Man Tong’s variety are a cut above. The allure lies in their gracefully delicate pastry skin enveloping rich pork-seasoned broth.  

Left: Sweet Corn Soup with crab meat and chicken (2 bowls)

Right: Peking Duck with Pancakes (2 pieces)

Another highlight of our meal was the Peking duck with pancakes. Each portion was carefully prepared to ensure that each was fresh and warm when consumed. With a generous slice of duck breast, fresh spring onion, warm pancake and ample sauce, it boasted a crisp skin and unctuous fat.

Stir Fried String Beans with Minced Pork and Szechuan Chilli Sauce

Juicy Eye Fillet with Honey and Pepper Sauce

The eye fillet with honey and pepper sauce was delicious.  Well-seasoned, the warming pepper was very welcoming on a particularly cold Melbourne day. Overall, a superbly executed dish.

Man Tong’s Special Fried Rice

Deep Fried Banana Fritter with Ice-Cream

Man Tong’s take on traditional banana fritter was delicious. The banana had an ethereally light and crispy batter and was soft and sweet inside. Served with a creamy vanilla ice cream, this was a pleasant end to our meal.  

Man Tong Kitchen affords a valuable dining experience that comprises delicious food and wine in a mesmerizing setting located at a prime location. 

Savour Man Tong Kitchen’s legendary xiao long bao and exquisite Chinese cuisine at Crown in the heart of Southbank by purchasing the Man Tong Kitchen scoopon here.

What: Scoopon's Melbourne Food Week deals 

Where: http://www.scoopon.com.au/events/789

Win 1 x Scoopon voucher to dine at Man Tong Kitchen!

Gastrology has teamed up with Scoopon to giveaway 1 x Scoopon voucher to Man Tong Kitchen to indulge in a decadent Chinese banquet for 2 with wine each which is valued at $189 to 1 of our lucky readers!

How to enter 

All you have to do is: 

1. Follow us on twitter (if you have not already) 
2. Send us an email answering “What is your favourite dish and why?” 

The best entry, as judged by the Gastrology team, will win 1 x Scoopon voucher to Man Tong Kitchen.

The competition will run from Monday, 14 July 2014 to 5:00pm Thursday, 24 July 2014 (winner to be announced on this post on Friday, 25 July 2014. 

The fine print: 

Only entries made using a valid email address are eligible. Your email address will not be published. This competition is a game is of skill not chance. This giveaway is open to readers in Australia only. Prize is not transferable or exchangeable or redeemable for cash. The Promoter is not responsible for prizes once they have been dispatched to the winner. The image of the prize is purely representative and the actual prize is subject to change. 

To find out more or purchase one of the deals, visit www.scoopon.com.au/melbourne.

[25/07/2014] Announcement: Winners of the Blog Giveaway: Man Tong Banquet Scoopon

Thank you to everyone who entered!

The winner is…

Jayne L. with the following entry:

“While it is difficult to choose a favourite (they all look absolutely delicious), my most favourite dish is Man Tong's signature Xiao Long Bao pork dumplings. Their Xiao Long Bao's boasts finesse that make them several notches above the average ones you receive at other establishments. I love the delicate dumpling skin which envelopes the decadent broth. It is always a pleasure piercing through the thin casing and slurping the hot and flavoursome broth within and flavouring the remaining pastry and minced pork with just the right amount of black vinegar and heaty ginger. 

Would love to win this banquet to try all these other dishes and find out more about what Man Tong has to offer beyonf the Xiao Long Bao pork dumplings.” 

… Congratulations, the winner will be contacted via email.

Competition Now Closed. 

Eat, Drink, Repeat @ Mr Miyagi

Gastrology bloggers dined courtesy of Mr Miyagi.

Drawing influence from the izakaya style of Japanese eating and drinking, Mr Miyagi offers a compelling proposition - stylish, laid back surrounds, a diverse drinks list and a clear focus on serving up delicious, playful dishes.

The decor fuses modern, grungy elements with traditional Japanese design to produce a cohesive whole. 

The dining room is gently broken into several distinct seating areas catering for all moods. 

This includes a row of seats at the bar for those keen to observe the skilful slicing of gloriously fresh fish and mixing of delicious cocktails.

Specialising in Japanese and Pan-Asian share plates, the food served ranges from creative and contemporary such as nori tacos and ramen gnocchi, to Japanese classics such as sashimi, nigiri and yakitori.

Tempura broccoli with kimchi dressing

The soft broccoli was encased in ethereally light and crispy tempura batter. Generously covered with a layer of grated cheese, this dish was vegetarian comfort food and would make anyone with a distaste for broccoli reconsider.

Nori taco  - grilled salmon belly, vinegar rice, spicy napa cabbage, Japanese mayo, chilli oil

Mr Miyagi’s pièce de résistance, the Nori taco was mind-blowingly good. The crisp taco shell of tempura nori sheets was filled with perfectly seasoned sushi rice, tangy kimchi, rich salmon adorned with chilli oil and Japanese mayonnaise. With all ingredients in perfect harmony, every bite was a feast for the senses - a stunning dish.

David Chang’s ramen gnocchi – wagyu Bolognese on ramen potato gnocchi, salted buffalo ricotta

The light pillows of ramen gnocchi were accompanied by a rich, flavoursome sauce and lashings of rich salted buffalo ricotta. Similar but different, this dish was a creative Japanese take on an Italian staple.

Black pig gyoza – pan fried black pig dumplings, soy, chilli, ginger, sesame dipping sauce

The flavoursome pork nestled within the delicate pastry skins was well seasoned and bursted with flavour.

Large nigiri & sashimi combo

Every element on the nigiri and sashimi combo was prepared with great precision and care. The high quality fish was served at the ideal temperature and was clearly fresh from the ocean.

Yakitori chicken skewers

The yakitori chicken skewers were flavoursome, moist and had a delicious outer caramelisation - the result of spending the perfect amount of time on the grill.

Piped hot chocolate doughnuts with pistachio and ginger bread ice creams

Kabocha pumpkin toast – white chocolate and pumpkin ganache, honeycomb, yoghurt sorbet and pumpkin ice cream

The kabocha pumpkin toast can best be described with one word - wow. The scattered presentation was an artistic mix of order and chaos. The bursts of tartness from the yoghurt sorbet worked well with the creamy white chocolate and pumpkin ganache while the honeycomb provided a wonderful textural element. A fantastically delicious amalgam of unlikely ingredients, the kabocha pumpkin toast is a must try for any visitor of Mr Miyagi.

Established nearly 9 months ago, Mr Miyagi has already garnered some well-deserved attention in Melbourne’s dining scene. The culinary offerings are creative, well executed and delicious. Combined with a vibrant atmosphere, diverse beverage selection and warm staff, Mr Miyagi is an exciting new offering and has certainly earned our stamp of approval.

Location: 99 Chapel Street, Windsor

Phone: 03 9529 5999

Link: www.mrmiyagi.com.au

Cuisine: Japanese 

Pullman Hotels and Resorts put art on a plate with the launch of Justin North’s Tapastry menus

Gastrology bloggers dined courtesy of Pullman Hotels and Resorts.

Pullman, Accor’s 5-star hotel brand, has launched a new, vibrant way to dine with Tapastry - a new menu of small dishes created by celebrated chef and Pullman’s Culinary Ambassador, Justin North.

Justin North is one of Australia’s most celebrated chefs, having won numerous awards over the years including GQ Chef of the Year, Gourmet Traveller’s highest ranking and Chef of the Year in the Sydney Morning Herald’s Good Food Guide, and not to mention sustaining two coveted chefs’ hats for more than eight years. His Tapastry menu will be a national concept that will be rolled out through the entire Pullman network in Australia.

Fig, binnore labna & caramelized onion flat bread

Gastrology attended a small gathering at the Pullman Melbourne Albert Park to be one of the first to taste and see what Tapastry had to offer.

Heirloom tomato Yellingbo olive vanella buffalo mozzarella

The menu combined both artistry and gastronomy; the dishes showcased regional ingredients in innovative small plates. 

Freshly shucked pacific oysters, eschallot vinegar and lemon

Each plate was small, allowing room to taste several dishes and was aesthetically pleasing. We loved the use of regional ingredients and the elegance and precision in which the dishes were prepared.

Tiger prawn cocktail 

The most outstanding dish of the night was the Roast Northern Rivers Pork Belly, slow cooked Octopus and miso Eggplant. The pork belly flesh was juicy tenderness while the crackling added a subtle savoury note and textural crunch. The slow cooked octopus was full of flavour and had a melt in your mouth texture, which was enhanced by the supple eggplant. 

Earl grey ice cream, Zokoko chocolate and salted caramel

Our evening ended on a sweet high with the dessert of Earl grey ice cream, Zokoko chocolate and salted caramel. 

Containing a selection of distinct yet harmonious ingredients, this visually attractive dessert was a delicious layered creation. The mellow earl grey ice cream together with the crunchy praline and decadent salted caramel produced a balanced and delectable dessert. We savoured every moreish morsel. 

Under the guidance of Justin North the Pullman’s chefs have created an authentic culinary experience using high quality ingredients sourced from local artisans and food producers in the form of Tapastry.

What: Windows Restaurant (Pullman Hotels and Resorts) now serving Justin North’s Tapastry menu

Melbourne location: 65 Queens Rd Melbourne

Link: http://www.pullmanhotels.com/8788

Cuisine: Modern Australian

Monday Night African Feast from Jabili's Kitchen @ Mr Wow's Emporium

Gastrology bloggers dined courtesy of Jabili's Kitchen.

Jabili's Kitchen is spicing up Monday nights at Mr Wow’s Emporium by introducing its new Monday Night Feast for two.

The Jabili’s Kitchen food truck is located at the back of iconic Mr Wow’s Emporium. 

Mr Wow’s Emporium serves an array of fine drinks. Best known for their cocktails ranging from classic favourites to the more exotic, Mr Wow also serves a selection of premium spirits, liqueurs, single malts, house-made bitters, fine-aged rum and wines. 

Mains: Braised goat in a tamarind ‘mannish water’ sauce; Sautéed baby squid with harissa tabouleh; Roast eggplant and tomato salad with a lemon & tahini dressing; Spice cous cous with saffron, currants, apricot & toasted almonds; Charred cauliflower in dukkah spice with a tamarind sauce

Condiments: Red onion ceviche, pickled cucumber, smoked pine nut satsivi, warmed injera bread

A delicious combination of five modern African flavours with accompaniments like injera bread and smoked pine nut satsivi, the feast is a sight to behold.

Both the vegetarian and meat dishes were delicious.

Our favourite vegetarian dish was the Charred cauliflower in dukkah spice with a tamarind sauce. It displayed a depth and complexity in flavour and had a lovely hint of sweetness that complemented the overall savouriness of the dish. 

The meat dishes were, like all of dishes we feasted upon, hearty. The braised goat in a tamarind ‘mannish water’ sauce was a particular standout. Each morsel was cooked to the point where the meat simply melted in our mouths. The flavours from the herbs and spices were unique and very enjoyable to eat.

The beautifully made injera which we used to pick up bites of the little dishes was the perfect canvas for the rich and spicy flavours.

The platter is a great introduction to African food and was simply delicious. Reasonably priced at $35 for two people, the Monday night African feast is a compelling proposition especially over a cocktail or two!

What: Monday Night African Feast 

Where: Jabili's Kitchen @ Mr Wow's Emporium, 97b Smith Street,  Fitzroy
Phone: 0421 483 464